INSPECTION REPORT Health Protection ADIG-CQMRW2

PREMISES NAME The Hive Donut Hut		Tel: Fax:
PREMISES ADDRESS 27253 Fraser Hwy Aldergrove, BC V4W 3P9		INSPECTION DATE April 6, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kim Davies		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Behind equipment, accumulation of food debris, crumbs, sprinkles and glazes. 2. Floors feel greasy, sticky or slippery. Water on floor between dishwasher and freezer 3. Surfaces, prep tables have some food debris and residue. Food prep has finished for the day. 4. Operator not using sanitizer on food prep surfaces. Corrective Action(s): 1. Clean behind equipment, sweep up food debris after each day. 2. Use a good degreaser on floors. Soap and water on floors is recommended before applying any products. Be sure to go behind equipment, pull out equipment and in corners. Remove any standing water at the end of each day. 3 & 4. Clean and sanitize all prep surfaces at the end of food preparation. Date to be completed by: Today. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Hand wash sinks supplied with liquid soap and paper towels in dispensers. Fridges and walk in cooler <4C. (Cream in coolers) Freezer <-18C. Dishwasher >100ppm Chlorine. Dishes coming out from being washed - a few trays still have jam/jelly/other food coatings. Be sure to spray down enough and scrape down until dishes are visibly clean, hard to wash sauces are removed and then put through dishwasher. Operator walked through procedure of making donuts from mixing to sectioning, proofing, frying, glazing and topping. Quat sanitizer in spray bottle >200ppm (600ppm), sanitizer was diluted to 400ppm during the inspection. Dilute to around 200-300ppm and use on food prep surfaces to avoid quat residue on surfaces. Dry storage area - floor and dried items are stored above the ground. No signs of pests at the time of inspection. Traps placed by pest control contractor to monitor and for prevention, thank you.